I took one of my favorite appetizers and made it into a salad. Genius, I know. While I love munching on an infinite amount of Bruschetta, I feel as if it sounds/feels healthier eating it in salad form (even though it is no different). It’s the thought that counts, right?
I often find myself eating bruschetta when I’m at a work event or during the cocktail hour at a wedding. Both of those times are the times we’re catching up with family, friends, or coworkers as we’re trying to keep our mouths closed because one: our breath, and two: we know there’s a giant piece of basil wedged between our two front teeth. That is one thing that always drives me crazy mid conversation and makes me feel so self conscious.
Bruschetta in salad form.
- 1 16 oz Whole Grain Baguette
- 5 Vine Tomatos finely diced and drained
- 1/4 cup Fresh Basil finely chopped
- 5 cloves Fresh Garlic minced and divided
- 2 Tbsp + 1 tsp Olive Oil
- 1/3-1/2 cup Olive Oil for the bread
- 1 Tbsp Red Wine Vinegar or regular vinegar
- Balsamic Vinegar for serving
- 1/3 cup Fresh Parmesan thinly shredded or grated
- 1 bag Spinach Leaves
Rip apart the bread into crouton shapes (make sure these pieces aren't too large).
Mix the olive oil, salt, pepper, and garlic.
Pour the olive oil mixture over the croutons and mix until evenly coated.
Bake in the oven until golden (about 25 minutes).
Finely dice the tomatoes and carefully drain. Place in a mixing bowl.
Add the olive oil, garlic, basil, and red wine vinegar.
Mix and let sit at room temp for about 1 hour.
Add the mixture to a bed of spinach and toss in extra Parmesan and croutons.
Top salad with Balsamic vinegar.